Why not boil a gelato base?

[u/frostmas]

In Gary Mihalik's gelato book and Gelato Messina, they say to heat the gelato up to a certain temperature of about 185 degrees (or less depending on the stabilizer) and no higher. Higher fat ice cream recipes like Dana Cree's Philadelphia ice cream tell you to bring the ice cream to a boil for 2 minutes. Jeni's recipes even have you boil it for 4 minutes. They say it's to denature the milk proteins and give the ice cream a smoother texture.

Why wouldn't boiling a gelato base also give it a smoother texture?

[u/WhaleMeatFantasy → u/[deleted]]

Strange way to reply to someone discussing a published recipe in probably the most popular ice cream book.